Happy Thanksgiving!

Hope you all had a wonderful, blessed Thanksgiving.

I hope you enjoy my recipes and make them often. I appologize for not posting the Cheesecake recipe due to some difficulties. It will be up soon...so keep on checking back.

Enjoy your holiday weekend, and thank you for your support. BonAppetite!

White Cookies with Walnuts

Simple and good.

1 box white cake mix
1 cup walnuts
1 ½ tsp rum extract
1 cup buttermilk
1 cup confectioners sugar
zest of 1 lemon
zest of ½ orange
½ stick butter
1 tablespoon fresh lemon juice
1 egg

Preheat oven 350 degrees.

In food processor chop walnuts until almost fine.

Combine all dry ingredients in large mixing bowl.

In separate bowl combine rum extract, butter, buttermilk, lemon juice, egg, mix with hand mixer.

Combine both bowls and mix with hand mixer until smooth.

Place with spoon non-stick baking sheets.

Bake for 10-12 minutes.

Enjoy!

Pork Nuggets with Sweet and Spicy Sauce

You will need:

6 boneless pork chops 

2 cups flour 

3 eggs, beaten 

½ tsp. Living the Gourmet Dry Herb Rub 

½ tsp. LTG Signature Spice Rub 

½ tsp baking soda 

olive oil (enough to drizzle over pork) 

Sweet and Spicy Sauce:

 ½ jar peach preserve 

½ jar apricot preserve 

1 tsp hot sauce 

1 tablespoon soy sauce 

1 tablespoon Teriyaki sauce 

 Pre-heat oven to 350 degrees. Slice Pork chops in half, then slice halve into two thin pieces. Add Living the Gourmet Dry Herb Rub, Signature Spice Rub, and baking soda to flour bowl and mix altogether. 

Dip the pork pieces into flour, then egg, and then flour again. Place each piece on a baking dish and drizzle with olive oil. Bake for about 20-25 minutes. 

In a small bowl mix altogether the ingredients for sweet and spicy sauce and serve on the side with pork.

Enjoy!

Glazed Chocolate Cookies

Simple, and elegant chocolate cookies.

1 box chocolate cake mix
1 ½ cups flour
½ cup chocolate chips
½ cup dark brown sugar
1 tsp. vanilla
1 tsp. rum extract
½ cup apple sauce
½ cup sour cream
1 cup buttermilk
1 cup Coco Puffs cereal
1 egg

Preheat oven to 350 degrees.

In large bowl combine flour and cake mix.

In separate bowl, combine egg, buttermilk, vanilla extract, rum extract, applesauce, sour cream, and dark brown sugar. Mix well with hand mixer.

In food processor, combine cereal and chocolate chips. Chop until mixture is fine.

Combine all ingredients and mix with hand mixer until creamy.

Spoon onto non-stick baking sheets.

Bake for about 10 minutes.

Glaze Recipe

1 square of semi-sweet chocolate
1/3 cup powdered sugar
1 tsp vanilla extract
5 tablespoons water

Heat butter until melted, then add semi-sweet chocolate square, let melt. Stir in powdered sugar and vanilla. Stir in water until smooth.

Dip cookies in glaze and then let cool.

Enjoy!

Crunchy Peachy Chicken Fingers

This is a tasty easy treat for any occasion!

2 chicken breasts
3 cups Honey Bunches of Oats with Peaches Cereal
1 ½ cups flour 3 eggs (beaten)
1 tsp. Living the Gourmet Dry Herb Rub
1 tsp Signature Spice Mix
4 cloves of garlic

Pre-heart oven to 350 degrees Slice chicken into thin pieces In food processor place cereal, Living the Gourmet Dry Herb Rub, Signature Spice Mix and garlic - chop well.

In three separate bowls place eggs, flour and mixed cereal Dip chicken strips first in flour then eggs and then in cereal Place in baking pan and drizzle with olive oil.

Place in oven for about 20 minutes.

Enjoy!

Thanksgiving Sweet Treat Poll results!

Well the poll is closed and the votes are unanimous. You have been asked to vote for the recipe you want to see next on Living the Gourmet. The choices were Apple Pie, Cheese Cake, Pumpkin Pie or other. And you have chosen....CHEESE CAKE!

Thanks for voting! The recipe will appear on this site in future days. Don't forget to vote on our upcoming holiday poll.

Thanks again for voting~

White Cannellini Beans and Spaghetti

A classic Southern Italian dish.

1 1lb. 13 oz. Cannellini Beans
4 tablespoons olive oil
1½ cups basil
½ cup parsley
4 cloves garlic
1 red onion
1 box spaghetti
¼ tsp red pepper flakes
¼ cup marinated sweet yellow and red roasted peppers
¼ tsp salt
¼ tsp black pepper
½ cup water (from spaghetti water)
½ tsp Living the Gourmet Dry Herb Rub

In large frying pan place olive oil, chopped basil, chopped parsley, chopped garlic and red onion (sliced thin), and red and yellow sweet roasted peppers – cook until onion is soft.

Place drained beans in pan and add red pepper flakes, black pepper, salt, and Living the Gourmet Dry Herb Rub

Prepare spaghetti as directed on box – add ½ cup of water to pan with beans from the spaghetti water.

Place drained spaghetti in pan with the beans – drizzle a little extra olive oil over spaghetti and serve.

Grated Romano cheese goes excellent with this.

Simple and Delicious!

Enjoy!

Glazed Spice Cookies

These spice cookies are one of the hallmarks of Autumn, combining many of the signature flavors of Thanksgiving. These cookies go excellent with a cup of tea. Simple and yet elegant.

1 box Spice cake mix
1 egg
1 ½ cup buttermilk
½ softened butter
½ cup dark brown sugar
½ tsp cinnamon
1 tsp ground allspice
1 tsp ground cloves
½ tsp nutmeg
½ tsp baking soda
2 ½ cups flour
zest of 1 lemon
zest of ½ orange
1 tsp Rum Extract
1 tsp vanilla Extract
½ cup applesauce

Preheat oven 350 degrees

Combine all dry ingredients in large bowl – cake mix, dark brown sugar, cinnamon, allspice, cloves, nutmeg, baking soda and flour

Combine all wet ingredients in smaller bowl – egg, buttermilk, Vanilla Extract, Rum Extract, applesauce butter, lemon zest and orange zest and beat with hand mixer

Combine smaller bowl with dry ingredients and beat with hand mixer

Drop on non-stick baking sheets and bake for about 8-10 minutes.

Let cookies cool – then prepare glaze

Glaze

1/3 cup butter
2 cups powdered sugar
1 ½ tsp vanilla
2 to 4 tablespoons hot water

Heat butter until melted

Stir in powdered sugar and vanilla

Stir in water a little at a time – stir until smooth consistency

Dip one side of cookies into glaze and place on tray to cool

So Simple - So Good!



Enjoy!

Italian Style Baked Chicken Thighs and Wings

So simple and So good!

10 thighs
8 wings
1 cup parsley
1 cup cilantro
¼ cup olive oil
½ cup bread crumbs
5 cloves garlic
½ cup Romano Cheese
1 ½ cups grape tomato
½ tsp Living the Gourmet Dry Herb Rub

Preheat oven 350 degrees To prepare chicken, remove skin from thighs. Using a cooking scissor to do this makes it a simple task. Also, from the chicken wings, remove the small part of the wing. This may also be done with a cooking scissor.

Place Romano cheese, tomatoes, parsley, cilantro, olive oil, bread crumbs, garlic and Dry Herb Rub in food processor and give a few good chops.

Place chicken parts in large baking dish. Place mixture from the food processor on top of the chicken and place in oven.

Bake for about 45 minutes.

This recipe is simple and delicious.

Oven Fried Tasty Potatoes

Simple and Delicious! Makes Any Meal a Treat!

1 5lb bag of potatoes
1 tsp Living the Gourmet Dry Herb Rub
1 tsp Signature Spice
¼ tsp salt
4 tsp olive oil

Preheat oven to 350 degrees

Wash and peel potatoes. Pat dry the potatoes.

Cut potatoes lengthwise into quarters.

In large bowl, place all above ingredients and toss with hands.

Place potatoes in baking dish and place in oven.

Bake about 50 minutes.

So Simple and So Good!

Enjoy!

Sweet and Zesty Sweet Potatoes

So simple! So Good! This dish will help make any Thanksgiving dinner joyful!

5-6 Sweet Potatoes
4-5 pats of butter
½ cup applesauce
1/3 cup dark brown sugar
½ cup milk
1/3 cup sour cream
1 tsp. nutmeg
1 tablespoon honey
Zest of 1 orange

Peel and quarter sweet potatoes.

Boil sweet potatoes until able to stick fork into them easily.

In large bowl, combine butter, applesauce, dark brown sugar, honey, milk, sour cream, nutmeg, and orange zest.

Add drained hot sweet potatoes and mix with hand mixer, until smooth.

May serve topped with marshmallows.

Enjoy!

Remember: Cook, Eat, & Bon Appetite!

Grilled Portobello Mushrooms

Easy and elegant. Delicious with any meal.

6 Portobello Mushrooms
1 cup parsley
5 cloves of garlic
½ cup cilantro½ cup grated Romano cheese
2 cups breadcrumbs
about 6 tablespoons olive oil
¼ tsp black pepper
½ tsp Living the Gourmet Dry Herb Rub

This recipe is much easier than it looks. Don’t be afraid, they are delicious.

Gently snap the stems off the mushrooms. Wash mushrooms gently and dry with paper towel.

Gently rub mushrooms with olive oil and place aside until next step is completed.

In food processor, place cheese, cilantro, parsley, garlic breadcrumbs, Living the Gourmet Dry Herb Rub and black pepper. Give a few good chops.

Heat large frying pan and a griddle.

Place mushrooms on griddle and let cook down.

Turn mushrooms over and cook down on other side.

In large frying pan place olive oil and breadcrumb mixture and flatten down with a spatula. After a few minutes toss breadcrumbs and then flatten again. Repeat this process a few times.

Fill mushrooms on griddle with breadcrumbs, cook a few minutes. Flatten the breadcrumbs and carefully flip so that the breadcrumbs become golden.
Gently lift off of the griddle and place on plate and serve. You may garnish this with lemon.

Enjoy!

Banana Nut Oatmeal Cranberry Muffins

2 bananas
1 cup cranberries
1 cup walnuts
1 cup oatmeal
1 cup brown sugar
1 tsp vanilla
½ cup applesauce
1 cup sugar
2 eggs
1 tsp baking soda
½ tsp nutmeg
½ tsp cinnamon
3 cups flour
½ cup buttermilk

Preheat oven to 350 degrees.

Combine brown sugar, oatmeal, walnuts, and cranberries in food processor. Give it a few good chops.

Combine sugar, baking soda, cinnamon, nutmeg, and flour in a large bowl.

Combine eggs, bananas, applesauce, and buttermilk in smaller bowl and mix with hand mixer.

Add wet ingredients to dry ingredients. Mix with hand mixer.

Place in cupcake tins.

Bake for about 20-25 minutes.

Enjoy!

Brownie Chocolate Chip Coffee Cupcakes

Sweet and simple!

1 box brownie mix
½ cup oatmeal
2 eggs
¼ cup milk
½ cup apple sauce
2 ½ tablespoons instant coffee
1 ¼ cup chocolate chips
2 tsp. vanilla
2 cups flour
½ stick softened butter
½ tspn baking soda
chocolate syrup
powdered sugar

Preheat oven 350 degrees

Place chocolate chips and instant coffee in food processor and give a few good chops.

Combine dry ingredients on large bowl- brownie mix, oatmeal, chocolate chips, instant coffee, baking soda and flour

In smaller bowl combine wet ingredients – eggs, apple sauce, vanilla and butter,
Mix this with a hand mixer- until well combined.

Combine both bowls and mix well with a hand mixer.

Place into cupcake tins and bake for 20-25 minutes.

When ready to serve – remove the cupcake paper and drizzle with chocolate syrup and sprinkle powdered sugar.

Easy, impressive, elegant and delicious.

Enjoy!

Juicy Thanksgiving Turkey

As winter advances over the horizon, and night reigns over the unending days of summer now a memory. The change of season can be read in the flight of the birds and array of colors the trees have painted across the sky. The bristling river waters cool and crisp, rippling slower, flowing calmer, for the rush of summer now has died. It can be felt in the air, for the cool breeze has gone, replaced by the smoky mists of crackling fireplaces and timbered stoves in the human search for warmth and refuge. 

Though the promise of another November is here, driven by Fate and realized by Destiny, November with the open arms of memories passed and memories yet forged. Hard on the flesh but calming to the soul, there is comfort in the familiarity of the times.

For ages past in the fabled lore of generations passed like the falling of the leaves, their successors feast where they had warred, and give thanks where they had only hoped. Their successors take refuge in a freed age where they had but the promise of a brighter tomorrow.

You will need:
10-12lb turkey
1 lemon
1 orange
1 tablespoon Living the Gourmet Dry Herb Rub
1 tablespoon Signature Spice Mix
4 cloves garlic
1 ½ tablespoons Teriyaki Sauce
1 ½ tablespoons Soy Sauce
¼ cup honey
¼ cup ketchup
juice of ¼ lemon
juice of ¼ orange
¼ cup olive oil
1 apple
¼ cup salt

Preheat oven 325 degrees F.

Rub turkey down with salt, inside and out, and wash thoroughly (this helps to get the skin really clean).

Rub turkey down with garlic clove and then a ¼ of lemon.

In small bowl mix lemon juice, orange juice, Teriyaki Sauce, Soy Sauce, honey, ketchup, olive oil, Signature Spice Rub, Living the Gourmet Dry Herb Rub.

Place stalks of celery down to line the roasting pan, for the turkey to rest on.

Place turkey in pan.

With turkey in pan rub the turkey down outside and inside, with mixture just prepared.

Stuff extra garlic in the pockets of turkey the skin. Stuff remaining fruit in turkey cavity.

Cook about 15 -20 minutes per pound.

Enjoy!

Roast Lamb Shanks

This is a hearty, Old World style meal. Delectable lamp shanks with a bold, robust, sweetly flavored red sauce.

4 lamb shanks
1 tablespoon Dry Rub
about 3 tablespoons olive oil

In large frying pan place olive oil and lamb shanks, sprinkle Dry Rub over lamb shanks.

Let lamb shanks brown on each side.

This takes about 40 minutes

Sweet Red Sauce

1 onion- chopped
5 cloves garlic-chopped
¼ cup raisins
1 cup parsley-chopped
2 tablespoons capers
2 tablespoons vinegar
2 slices lemon
¼ cup sweet roasted red peppers-chopped
¼ cup honey
½ tspn nutmeg
128 oz. can crushed tomatoes
3 tablespoons olive oil
1 tablespoon Dry Rub

Preheat oven 300 degrees

In large baking dish place olive oil, garlic, peppers, onion, capers, slices of lemon, parsley, raisins, Dry Rub, and crushed tomatoes.

Add vinegar and honey to sauce

Place lamb shanks in sauce and place in oven for about 2 ½ hours.

This is much easier than it looks….and is truly delicious….

Orzo goes very well with this sauce.

Enjoy!

Mini Meatballs

Simple and elegant.

2 lbs ground sirloin
2 eggs
½ cup Italian style breadcrumbs
¼ cup grated romano cheese
½ cup chopped parsley
4 cloves chopped garlic
About 2 tablespoons honey
¼ teaspoon ground nutmeg
¼ teaspoon Living the Gourmet Dry Herb Rub
¼ teaspoon black pepper
¼ teaspoon salt

Preheat oven to 350 degrees.

Mix everything together. Roll into small meat balls, place in baking dish, drizzle with olive oil, and bake for about 35 minutes.

So Simple! So Good!

Chicken with sausage, orzo, and chickpeas

This combines a wide array of flavors and allows them to meld into a fresh, new dish, that somehow maintains a vague, almost rustic Old World familiarity. Such ingredients such as the cilantro, parsley, and scallions provide a base flavor that’s unmistakable in Italian and indeed in most Mediterranean cooking. However, the unexpected presence of jalapeno and the manner of the use of the honey makes a delightful twist on a classic. The kick from the jalapeno is a welcomed change, while the sweet flavor of the honey on the chicken and spicy sausage melds beautifully with the other, more at home flavors in the dish.

12 pieces of chicken (legs and thighs)
6 pieces of hot sausage
4 cloves garlic
3 stalks of celery
½ a cup of cilantro
½ a cup of parsley
1 bunch of scallions
juice of ½ lemon
2 tablespoons vinegar
¼ a cup of honey
¼ cup of ketchup
½ a jalapeno, no seeds
1 cup cherry tomatoes
1 tablespoon Living the Gourmet Dry Herb Rub
1 tablespoon Signature Spice Mix

Preheat oven to 350 degrees. Chop garlic, celery, tomatoes, parsley, cilantro, scallions, and jalapeno. Place in large baking dish.

Mix vinegar, honey, lemon, and ketchup. Add Living the Gourmet Dry Herb Rub and Signature Spice Mix to the vinegar and honey mixture. Place this mixture over the chopped vegetables. Mix and add chicken and sausage, until the chicken and sausage are thoroughly coated.

Bake for about 45 minutes or until golden.

Orzo and Chickpeas:
1 box orzo
1 cup parsley
4 cloves of garlic
 juice of ½ lemon
¼ teaspoon red pepper flakes
1 tablespoon Living the Gourmet Dry Herb Rub
¼ cup olive oil
1-1 lb. 13 oz can chickpeas.

 Cook orzo as directed on box. Chop parsley and garlic. Add to cooked and drained orzo. In cup combine lemon juice, Living the Gourmet Dry Herb Rub, and olive oil. Drizzle this over orzo. Add drained chickpeas.

 Toss and serve.

Creamed Scallion and Mushroom Soup

Elegant and Easy!

2 bunches of scallions
1-10 oz container Baby Bella Mushrooms
1 cup parsley
1 cup cilantro
2 pats butter
1 tsp salt
1 tsp Living the Gourmet Dry Herb
¼ tsp red pepper flakes
2 stalks celery
4 cloves garlic
4 tablespoons olive oil
¼ cup half-and-half
¼ cup milk
2 cups chicken broth
3 cups water
juice of ¼ lemon

In sauce pan, place olive oil and butter over low heat.

Add chopped scallions, cilantro, parsley, celery, garlic, and mushrooms, let this cook down.

Add red pepper flakes, salt, Living the Gourmet Dry Herb Rub, chicken broth, and water. Let simmer for a few minutes.

This soup does not take long. Do not let this soup come to a boil. Let it simmer.

Add half-and-half and milk, add lemon juice and serve.

So simple! So good!

Cook, eat, and bon appetite!

Copanata

Once upon a twilight year now passed, in an age thought to be simpler and easier, a lonely farmer might have created a dish composed of the harvests excess produce. The farmer might have included the region’s favorites, such as eggplants, onions, perhaps some cilantro for added flavor or even a tomato or two, if any were to be had.

It would then be cooked down and the end result would be something akin to a sauce, but something that was indeed distinctly different. It would be something a bit more flexible and yet rustic, something that could be eaten entirely on its own or on a piece of bread or even as a sandwich.

Needless to say, those days are long gone but the dish is not, in fact the dish is ever more present and is now regarded by many as gourmet. Its wide array of distinct flavors, many familiar and prized in the Mediterranean, as well as its unique flexibility have won it a lasting place on the list of favorites.

1-28 oz. can crushed tomatoes
1-16 oz can of artichoke hearts (drained)
2 eggplants
2 onions
7 cloves garlic
3 tomatoes
4 zucchini
1 tablespoon Signature Spice Mix
1 tablespoon Living the Gourmet Dry Herb Rub
½ teaspoon red pepper flakes
2 tablespoons capers (with 2 tablespoons of the juice)
1 cup basil
1 cup cilantro
1 cup parsley
½ cup raisins
2 cups green pimento olives
15 oz jar sweet yellow and red roasted peppers (with 3 tablespoons of the juice)
1 tsp salt
¼ cup honey
5 tablespoons olive oil

Preheat oven to 350 degrees.

Wash vegetables.

Cut up vegetables.

Chop parsley, cilantro, basil and garlic.

Place all of above in large baking dish.

Add olives, capers, and raisins.

Add all seasonings.

Add olive oil.

Bake for about 1 hour and 15 minutes.

Take out of oven and add crushed tomatoes and artichoke hearts. Put it back in the oven and bake for about 20 minutes.

Take out of oven and let cool, then add honey.

This should be served at room temperature to cool.

You can drizzle a little olive oil before serving.

Keep refrigerated.

Cook, eat, and bon appetite!

Chocolate Chip, Oatmeal Raisin Nut Cookies

These cookies are elegantly simple in both flavor and preparation. They go excellent with either a warm cup of tea or with a cool glass of milk.

3 cups flour
½ cup oatmeal
½ cup applesauce
1 cup chocolate chips
½ cup walnuts
½ cup raisins
½ cup buttermilk
1 cup sugar
½ cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
½ tsp baking powder
½ stick butter
2 eggs

Preheat 350 degrees

Combine raisins, walnuts, and chocolate chips in food processor. Give a few good chops (not too fine).

In large bowl, combine flour, baking powder, sugar, brown sugar, cinnamon, and nutmeg and chopped ingredients from the food processor.

In another bowl, combine eggs, vanilla, butter, buttermilk and applesauce – beat with hand mixer.

Combine both bowls and beat with mixer.

Using 2 spoons, spoon onto non-stick baking sheets.

Bake about 12 minutes.

Yields about 3 dozen.

Cook, eat, and bon appetite!

Baked Eggplant with Roasted Peppers and Crushed Tomato

You have sought a better life across the ocean, across the misty waters of destiny that pass just beyond the golden horizon called fate. You board the ship bound for a foreign land where you shall be as a stranger walking through the darkness of a place you have never even laid eyes upon.

The destined day has come and you have boarded the ship. Its massive smokestacks bellow forth their plumes of black, charcoal smoke, with a great moan from the engines below deck the vessel takes off. Your family huddled by your side, your mind is clouded by the fear and anxiety of being a stranger in a strange land, yet your heart is filled with the hope of a brighter tomorrow. You watch as your homeland disappears, slowly sinking beneath the horizon as it drifts farther and farther away.

Yet as your new life begins, your old existence slowly fading into the dark abyss of days and years now passed, your heart and soul drift to the memories of what you have left behind. Your transported in spirit back to the small brick oven, the beginning point of so many meals prepared after the day’s completion. You think about that favorite, a tearful reminiscence upon the family gatherings. You can still perceive the aroma of the freshly prepared meals, and one of those meals catches your soul’s heart and your mind’s attention. One meal, which so often was served as the centerpiece for the gathering of friends and family, makes its place within your heart.

3 red peppers
2 eggplants
1 cup flour
2 cups breadcrumbs
4 eggs
1 tsp Signature Spice Mix
1 tsp Living the Gourmet Dry Herb Rub
1 large onion
1 cup grated Romano

Crushed Tomato Sauce

2-28 oz cans crushed tomatoes
2 tsp Living the Gourmet Dry Herb Rub
5 cloves garlic
1 tsp salt
¼ tsp red pepper flakes
½ tsp black pepper
1 onion
4 tablespoons olive oil
1 cup basil
1 cup parsley


Preparing Eggplants and Peppers

Wash eggplants and red peppers.

Preheat oven 350 degrees.

Slice eggplants about ¼ inch thick. Slice red peppers into strips.

Place flour in small bowl and add Signature Spice Mix and Living the Gourmet Dry Herb Rub to the flour.

Place breadcrumbs in separate bowl and eggs in another bowl.

Dip eggplant first in flour then in egg wash then dip into breadcrumbs. Place on non-stick baking pan and drizzle with about 3 to 4 tablespoons olive oil.

Place in oven for about 30 to 35 minutes.

Place red pepper strips on griddle, sprinkle 1 tsp Living the Gourmet Dry Herb Rub over the pepper strips and drizzle about 2 tablespoons olive oil and let char.


Preparing Crushed Tomato Sauce.

In large frying pan, place olive oil chopped onion, garlic, basil and parsley.

Let onion become clear.

Add tomatoes salt pepper red pepper flakes and Living the Gourmet Dry Herb Rub.

Let simmer for about 20 minutes and then add red peppers.
Preparing Baked Eggplant with Crushed Tomatoes

Preheat oven 350 degrees.

In baking dish, drizzle bottom of baking with 2 tablespoons olive oil.

Layer eggplant on bottom then cover eggplant with grated Romano Cheese and crushed tomato sauce with peppers.

Continue this until eggplant are used up.

Place in oven for about 35 minutes.

Cook, eat, and bon appetite!

Chicken with Cilantro, Scallions, Tomatoes and Garlic

A simple dish, that's both elegant and quick to prepare.

1 cup cilantro
1 bunch scallions
6 chicken legs
5 chicken thighs
10 chicken wings
5 cloves garlic
2 tomatoes
4 tablespoons olive oil
1 tablespoons vinegar
juice of half a lemon
½ tsp salt
½ tsp black pepper
½ tsp cumin
½ tsp chili powder

 Preheat oven to 350 degrees Place chicken in baking dish. Chop tomatoes, scallions, cilantro, and garlic, place in bowl. Add to this olive oil, vinegar, lemon juice, cumin, chili powder, salt and pepper. Spoon this over the chicken. Place in oven and bake for 45 minutes to an hour.

 Cook, eat, and bon appetite!

Sausage and Peppers

There has always been something nostalgic about this dish for those who enjoy it. Perhaps it is because it recalls all that was the grandeur of the ‘old days?’ Or is it the splendid mix of old world flavors combining with a faint flare of the new and yet to come?

Whatever your reason for loving this, I know this recipe, a simple twist on a favorite original, will be sure to please.

12 pieces of sweet sausage
8 pieces of hot sausage
7 cloves of garlic
1 large sweet onion
1 cup parsley
1 cup basil
1 cup cilantro
5 bell peppers (any color)
1 jalapeno pepper
1 tablespoon capers
1 tablespoon Signature Spice Mix
1 tablespoon Living the Gourmet Dry Herb Rub
½ tsp red pepper flakes
4 tablespoons olive oil
1 teaspoon salt
1 small package baby Portobello mushrooms (halved)
1 cup cherry tomatoes

Preheat oven to 350 degrees

Place sausage in baking dish place.

In another baking dish, place peppers (sliced), onion (sliced), garlic (chopped), tomatoes, cilantro, parsley, basil, jalapenos, capers and mushrooms.

Combine all spices with chopped veggies.
Drizzle olive oil over veggies.

Place veggies and sausage in oven and bake for about 30-35 minutes.

When sausages and veggies are done cooking, slice length-wise. Place in large frying pan and place veggies over this.

Saute this on low for about 15-20 minutes.

Enjoy!